Creamy Butternut Squash And Tomato Soup

This soup is wonderful as a winter warmer with the butternut squash, celery and tomatoes - and is suitable for vegetarians too.

Melt the butter in a large saucepan over a medium heat.

Cook the onions and celery for 5 minutes , stirring occasionally , until starting to soften.

Stir in the tomatoes , squash and stock and bring to the boil.

Turn down the heat and simmer for 30-35 minutes , until the squash is really tender.

Cool.

Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender , until smooth.

Gently reheat , stirring in the cream , until just simmering.

Remove from the heat and season to taste.

butter, onions, celery ribs, tomatoes with herbs, butternut squash, vegetable stock, whipping cream